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INDONESIA
E-Journal Home Economic and Tourism
Published by Universitas Negeri Padang
ISSN : -     EISSN : -     DOI : -
Core Subject : Economy,
Economics, Econometrics & Finance
Arjuna Subject : -
Articles 590 Documents
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HUBUNGAN KREATIVITAS MAHASISWA DENGAN HASIL BELAJAR MATA KULIAH MANAJEMEN USAHA BOGA (MUB) PADA PROGRAM STUDI TATA BOGA JURUSAN KESEJAHTERAAN KELUARGA FT UNP Rahmaneli, Seprina; Silfeni, Silfeni; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 1, No 1 (2012): September 2012
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Depends on the observation and interview with the students of cookery family welfare department, showed that student creativity with the low achievement. The goal of this research is to reveal students creativity with the achievement for cookery management in cookery study program of family welfare department technic faculty of UNP. This research describe 1) students creativity for cookery management in cookery study program, 2) the student achievement for for cookery management in cookery study program, 3) the correlation between Students Creativity with the study result of Cookery Management in Coockery Study Programme. The kind of this research is descriptive research with correlation approach. The population of this research is the students of cookery management which are 102 people consist of 31 people for restaurant cookery management, 36 people for catering cookery management and 31 people for industrial cookery management. The sampling technic is total sampling. The kind of the instrument is questionare that arranged in Likert scale through validity and realibility test. Data analysis technic is descriptive statistic and correlation with product moment correlation formula then processed by using SPSS 15.0 version. The result shows that 40,2% students creativity is in the middle chategory, 46,1% students didn’t pass the cookery management. There is positive and significan correlation between students creativity (X) with students achievement for cookery management (Y), with the correlation number 0,835 whereas tcounted > ttable (15,168 > 1,658). The student creativity variable (X) give 69,7% contribution for the student achievement in cookery management with 30,3% other variable. These results indicate that there is a relationship with the student learning outcomes creative course MUB The existence of student creativity will provide a positive impact on learning outcomes.
HUBUNGAN DISIPLIN KERJA DENGAN KINERJA KARYAWAN DAIMA HOTEL PADANG Setyaningsih, Feni
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to: 1) Describe the employee discipline Hotel Daima Padang, 2) Describe the employee's performance Daima Hotel Padang, and 3) Analyzing there a positive and significant relationship between the work and performance of employee discipline Hotel Daima Padang. This research is correlational research. The population in the study were employees of Hotel Daima Padang totaling 50 people. The sample totaled 50 employees taking the total sampling technique. Data was collected using a questionnaire and analyzed through description and correlation analysis using SPSS. The results showed that: 1) Discipline Employees are in the good category (72%), 2) Employee Performance are the good category (56%), 3) Results Corelasi Product Moment test with significance level of 5%, there is a positive relationship and significantly between Discipline Working with Employee performance with r value of 0.0418 with the interpretation of the relationship is quite strong. Keyword: Discipline of Work, Employee Performance
PENGARUH TEKNIK MENGADUK ADONAN TERHADAP KUALITAS ROTI TAWAR AD, Orin; Elida, Elida; Faridah, Anni
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to analyze the influence of dough mixing techniques on thequality of fresh bread which includes external quality and internal quality. Thistype of research is a true experiment conducted in August 2016 and located in theCulinary workshop. Types of data are primary data sourced from 5 expertpanelists by answering the organoleptic test format. Data were analyzed by usingindependent sample t test. The results showed that there were significant effects ofboth techniques, on the external quality of bread (volume, neat shape, rectangularshape 8 cmx 10 cm, and color), t count> t table. It means Ha accepted and on theinternal quality of fresh bread (texture, aroma, and taste) t arithmetic> t table.The best results based on the organoleptic test are found in X2 manual stirringtechnique because t count> t table (2.357, 2.546, 2.530, 3.286, 3, 536, 2. 887,3.647, 3.780, 4.333, 2.846, 2.357, 2.667> 2.30 ).Keywords: Mixing Technique, Quality, Fresh Bread
MAKANAN ADAT PADA ACARA MANYARATUIH HARI DI NAGARI PAKANDANGAN KECAMATAN ENAM LINGKUNG Hafazah, Siti; Syarif, Wirnelis; Gusnita, Wiwik
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose study was (1) to describe the implementation of a series ofceremonies manyaratuih hari, (2) identify the types of traditional food, (3)describe the equipment used to carry traditional food, (4) to know procedure ofserving and structuring, (5) expresses the meaning of traditional food at ceremonymanyaratuih hari. This research descriptive qualitative, the object is customaryfood manyaratuih hari ceremony. The technique of collecting data: observation,interview, and documentation. Data analysis tecniques: data reduction, datapresentation and conclusion of verification. The results showed that manyaratuihhari ceremony consists form any step preparation before the event and the circuitimplementation manyaratuih hari. The food was served, namely food and foodparabuang bajamba, and tools to serve food at the event manyaratuih haricustomary day is dinner plates, cake plates, cups, teapots, kabasuah, tray, trayheight, tuduang saji, dalamak, fabric pambungkuih. Manner of presentation andarrangement of dining, to serve side dishes served on a plate, arranged in the formof jamba, and the feeding by hand. Traditional food at manyaratuih hari event hasmeaning in a relationship friendship, give patience to the bereaved family..Keyword: Traditional food, Manyaratuih Hari
KESIAPAN KERJA SISWA JURUSAN TATA KECANTIKAN KULIT SMK NEGERI 6 PADANG DALAM MELAKSANAKAN PRAKTIK KERJA INDUSTRI (PRAKERIN) Mardani, Nuzra; Rostamailis, Rostamailis; Hayatunnufus, Hayatunnufus
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The background of this study is the problems that indicate a lack of job readiness of students in implementing field Industrial practice; it can be seen from the students who will carry out feel awkward and afraid of the task given. Incomprehension students about the correction of facial for example the presence of facial skin disorders such as acne, the students hard and do not understand how to take care of the client's face. There is a lack of knowledge of students about the procedure of the body or facial skin care. This study aims to reveal the students' job readiness Governance Skin Beauty Department of SMK Negeri 6 Padang in implementing the industry work practices (Prakerin) assessed the readiness of cognitive and psychomotor readiness.This type of research is descriptive quantitative. The populations in this study were students in grade X and XI SMK Negeri 6 Padang enrolled in the Academic Year 2016/2017 Governance Skin Beauty Department with the number 56 of the total sampling. Data collection techniques for data use test cognitive or psychomotor problems and to the data using a questionnaire in the form of Likert scale.Based on the result, students' job readiness in implementing Prakerin, preparedness knowledge (cognitive) obtained the degree of achievement of 62.02% of respondents with a low category of student governance skin beauty. On the job readiness of students in performing Prakerin based readiness skills (psychomotor) is the percentage of 65.26% with a medium category, a description of each sub indicators that mimic the percentage of 67.00%, 67.14% manipulation, motion fidelity 63.75 %, the articulation of 64.93% and 63.13% naturalization. From the research results can be recommended for the parties concerned to work could further enhance the readiness of students to be ready to enter the working world.Keywords: Readiness Student Work, Employment Practices Industry
Hubungan Minat Belajar Dengan Hasil Belajar Mata Pelajaran Tata Busana Di Madrasah Aliyah Negeri 2 Padang. WASTI, SRIANA; rahmiati, rahmiati; izwerni, izwerni
Journal of Home Economics and Tourism Vol 2, No 1 (2013): periode maret 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Abstract This study aims to reveal the picture of interest in learning, learningoutcomes lesson reveals the relationship of fashion and interest in learning thesubjects learning outcomes fashion at Madrasah Aliyah Negeri 2 Padang. Thisresearch is descriptive quantitative research that look, review and describewhat the subject under study in order to obtain an answer to the question of theproblems studied. The population in this study were grade 2 IPS as 158 people.The technique of determining the sample is simple random sampling with 40people grade 2 IPS. The data of this study consisted of primary data in the formof questionnaires and secondary data from the original value of students(Legar) semester exam results in the school year 2012/2013. The results of theanalysis of the data showed that the variables of interest in student learning dressmaking courses at MAN 2 Padang is in the category quite well. From 40respondents 8 persons (20%) were studied with both categories, while 32people (80%) showed a remedial learning outcomes unfavorable category.Based on data analysis, Interest in learning the subjects learning outcomesdressmaking at Madrasah Aliyah Negeri 2 Padang has a correlation coefficient(rxy) is equal to 0.552 with the direction of a positive (+). That is, the better theinterest in learning (X), the higher the student learning outcomes (Y). T value(4.078)> from t table (1.686), which means there is a significant effect ofinterest on learning outcomes of students studying subjects in fashion MAN 2Padang.Kata Kunci : Minat Belajar, Hasil Belajar, Mata Pelajaran Tata Busana
HUBUNGAN KUALITAS PELAYANAN KARYAWAN FRONT OFFICE DEPARTMENT DENGAN KEPUASAN PELANGGAN DI HOTEL ROCKY PLAZA PADANG Ananda, Prima Rizki; Chair, Ira Meirina; Abrian, Youmil
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study originated from the observation and experience of researcher’s friend while conducting industrial practice in Hotel Rocky Plaza Padang, that customer dissatisfaction with service quality front office employees in serving customers, such as slow response to the guests who will check-in and check-out, Customers have complained that the rooms booked was not in accordance with their wishes, as well as errors in the connecting line from the outside by phone parts provider and also the problem of lack of alacrity bellboy when guests need. Based on the above issues, this study aims to: 1) Describe the service quality front office employees Hotel Rocky Plaza Padang, 2) Describe guest satisfaction of Hotel Rocky Plaza Padang, and 3) To analyze the relationship between service quality front office employees with customer satisfaction in Hotel Rocky Plaza Padang.This type of research is classified to the correlational research. The population in this studied were all customers in stay or has been stayed in Hotel Rocky Plaza Padang. These samples included 98 customers who are staying at the Rocky Plaza Hotel in Padang during the study period with the sampling technique is incidental sampling. Data was collected using a questionnaire by using a Likert scale that has been tested for validity and reliability. Furthermore, the data were analyzed through descriptive analysis and correlation with the help of computer program SPSS version 17.00.The research found that: 1) Quality of Service Front Office located at the bad category (35%), 2) Customer satisfaction is In Category enough (40%), 3) test results Corelasi Product Moment with a significance level of 0.05, there is a relationship which positive and significant relationship between Service Quality Customer Satisfaction Front office with the r value of 0.479 (sig 0,000).
TINJAUAN TENTANG TATA RIAS PENGANTIN DI KECAMATAN TALAWI KOTA SAWAHLUNTO PROVINSI SUMATERA BARAT Pratiwi, Novika; Hayatunnufus, Hayatunnufus; Yanita, Merita
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research background with many changes both face makeup, hairdo,fashion and bridal equipment and the meaning contained into it. The aims of thisstudy to describes bridal makeup in Talawi Subdistrict Sawahlunto City, WestSumatra province that see the changes that occur in makeup, hairdo, fashion andequipment, and meaning itself. The method used is descriptive method withqualitative approach, where the researcher observe the object as it is in the field.The instrument used by the researcher. Data collection techniques for this studyusing observation techniques, interviews and documentation. The results obtainedthrough data reduction, then performed the presentation of data and the lastwithdrawal of conclusions, the results of this study found that Talawi weddingmakeup ancient times very simple to use many of natural materials while nowusing modern tools, materials and cosmetics from various brands. The hairstyle ofthe bride formerly used a Lipek Pandan bun, now more practical hairstyle onlytied one back. The wedding dress has changed in terms of model, color andcomplement, although it has changed but the meaning contained there ismaintained by Talawi society.Keywords: Bridal Makeup, Makeup, Hairdo, Fashion Meaning
HUBUNGAN MOTIVASI BELAJAR DENGAN HASIL BELAJAR SISWA SMK NEGERI 3 PAYAKUMBUH PADA MATA PELAJARAN PRODUKTIF TATA KECANTIKAN KULIT Yulanda, Helfini; Rostamailis, Rostamailis; Astuti, Murni
Journal of Home Economics and Tourism Vol 11, No 1 (2016): Priode Maret 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this study is to see the relationship between learning motivation with the learning outcomes of students of SMK Negeri 3 Payakumbuh on Beauty Skin Cosmetology productive subjects of students 2014/2015 entry year. This research is a quantitative descriptive-correlation. The population in this study is the entire students of class X and XI of SMK N 3 Payakumbuh in majors Beauty Skin Cosmetology who have followed a productive learning in the 2014/2015 entry year of the total 41 students which is same with the population (total sampling) because the population is less than 100. The technique of getting the data is using the questionnaire with the Liker’t scale which has been tested for validity and reliability. The analysis of the level achievement of the respondents with a percentage formula, whereas the correlation analysis using Pearson Product Moment correlation and continued with t-test to the hypothesis test. Based on the data analysis it’s obtained an average score of respondents to the achievement of the variable learning motivation stand on 61% in lower category and the learning outcomes have an average score that stand on 75 which is under the average value. Both variables relate very strongly with a correlation of 0.803 Ha hypotheses which states there is a positive and significant relationship between learning motivation and learning outcomes in productive subjects received the 95% significance level.Kata Kunci: Motvasi Belajar, Hasil Belajar, Pelajaran Produktif, Tata Kecantikan Kulit.
Standarisasi Resep Tanak Dadiah Di Kenagarian Pakan Sinayan Kecematan Banuhampu Kabupaten Agam Rani Kurnia Putri; Anni Faridah; Wiwik Gusnita
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to find a standard recipe tanak dadiah, and the quality of the tanak dadiah. This research is a qualitative and quantitative research using mixed methods (Mixed Method). This research was conducted in Kenagarian Pakan Sinayan Kecamatan Banuhampu Kabupaten Agam from the date of Januari 17, 2016 until August1, 2016. The data source is two fold: a source of qualitative data obtained from the expert community, the source of quantitative data obtained from five expert panelists made tanak dadiah in Nagari Pakan Sinayan. Quantitative data techniq is a questionnaire format organoleptic, Qualitative data analysis techniq using three grooves of activitie are reduction data, display data and verification. Analisis data quantitatif with formula (Mx = Ʃ x / N). Based on the quantitative results of organoleptic standardization recipe tanak dadiah which has been converted followed by organoleptic tests found the quality of the tanak dadiah include: shape (neat round), color (yellow), aroma (egg) and aroma (onion and garlic), texture (soft), taste (dadiah, egg, and tasteful).Keyword : Standard Recipe Tanak Dadiah, Quality

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